Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.

In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.

Cook bacon and to render fat. Remove with slotted spoon. Add chicken livers to the fat and cook for a few minutes. Remove the chicken livers, chop, and return to the pan along with the bacon.

Add the shrimp and season with salt and pepper. Add the onions and garlic and cook for a few minutes.
Stir in rice, butter, and the fish stock. Then pour the beer into the mixture and bring to a simmer.

Cover and finish in a 400 degree preheated oven for about 20-25 minutes. Sprinkle parsley over finished dish.